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Persian pavlova
Serves 8-12 Cakes, Bread and Pastries
Ingredients
- 6 egg whites, at room temperature
- 200g caster sugar
- 500g plain halva, diced into 1cm cubes
- 200g dates, chopped
- 200g dried barberries or cranberries
- 125g almond meal
- 50g pistachio nut kernels, coarsely chopped
- 50g blanched whole almonds, coarsely chopped
- 120g white chocolate chips
- 1tsp rosewater
- shaved halva, pomegranate seeds or rose petals, dusted with sugar, to garnish (optional)
For the white chocolate glaze
- 75ml single cream
- 150g white chocolate, coarsely chopped
Method
Can be made up to 5 days in advance – just glaze it on the day.
Preheat the oven to 160C/320F/ Gas 3. Grease a 24cm spring- form cake tin with butter and line the base with baking paper.
Using an electric mixer with the whisk attachment, whisk the egg whites on high speed until soft peaks form. Gradually add the sugar, whisking until the mixture is firm and glossy as you would with a meringue.
Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the prepared tin. Bake for 1 hour, or until it is firm to the touch. Set aside to cool completely in the tin on a wire rack.
To make the glaze, put the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.
When ready to serve, remove the spring-form ring and spoon the glaze over the pavlova. Scatter over a Middle Eastern garnish, such as shaved halva, chopped pistachio nut kernels, pomegranate seeds or rose petals dusted with sugar, if desired.
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